Dolly Parton Just Launched Her Own Line of Cake Mix, So We’ll Be Baking 9 to 5
Lisa Kaminski
Dolly Parton is the most iconic country star out there. From her hit albums to her heartwarming Netflix specials to her passion for charity, we can’t get enough of Dolly. And now we can all share in a little Parton-style sweetness because Dolly has partnered with Duncan Hines to release a new line of Southern-style cake mixes and frostings.
Yes, Dolly Loves Cooking and Baking
Now, you may think that a superstar like Dolly wouldn’t have time to fuss in the kitchen, but she’s a certified Southern foodie. In fact, her recipes for chicken and dumplings and five-layer casserole are downright mouthwatering.
“I have always loved to cook and, growing up in the South, I especially love that authentic Mom and Pop kind of cooking,” Dolly says.
What Kind of Cake Mix Will She Have?
Dolly Parton Cake mixes and frostings
With that in mind, Dolly connected with Duncan Hines to create sweet treats inspired by her Tennessee upbringing. She’s bringing us all that “sweet, Southern-style baking experience,” and we’re delighted!
Her collection includes a Southern-style coconut cake mix, banana cake mix (perfect for making Dolly’s favorite Banana Puddin’ Cake), buttercream frosting and chocolate buttercream.
These mixes will be available in stores starting in March. If you can’t wait to get your hands on this Duncan x Dolly collab, you can order the complete baking collection online before these mixes hit store shelves. The collection includes one of each cake mix and frosting as well as recipe cards, a printed tea towel and a Dolly-inspired spatula. It looks like the first round is sold out, but we hope to see a restock soon, because this is a must for Dolly fans and bakers alike!
Southern Recipes That We Can’t Resist
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This impressive hummingbird cake is my dad’s favorite, so I always make it for his birthday. It makes a memorable dessert for any celebration and is lovely with a summer meal. —Nancy Zimmerman, Cape May Court House, New Jersey
We Southerners have been eating cola cake for decades. This easy version has strawberries, too. Chill it in the fridge for a dreamy summer dessert. —Peggy Walpert, Fort Worth, Texas
This tender, buttery cream cheese cake with a thin layer of fudge frosting is perfect for a crowd. It's always popular at potlucks and parties. It's not uncommon to see folks going back for second and even third pieces. —Gaye Mann, Rocky Mount, North Carolina
The classic combination of bananas and rum is reinvented as an ice cream dish that's even better with ribbons of caramel topping. It's an outstanding treat for adults! —Scarlett Elrod, Newnan, Georgia
I think this recipe combines two of the best and most famous ingredients from the South: sweet tea and pecans! Using a cake mix simplifies prep and helps ease the holiday time crunch. —Melissa Millwood, Lyman, South Carolina
Make this tempting cake and you'll satisfy kids of all ages! A fudgy brownie-like base is topped with marshmallow creme and a nutty frosting. Your family will be very merry when you serve up big slices with glasses of cold milk or steaming mugs of coffee.
These sweet, square and holeless French doughnuts are known as beignets. New Orleans’ traditional breakfast always includes a few of these powdered sugar delicacies. —Beth Dawson, Jackson, Louisiana
We created this refreshing mini pie with a homemade crumb crust and a pudding-like lime filling. If you can’t find Key lime juice, regular lime juice works just fine. —Taste of Home Test Kitchen
My grandmother gave me my first cast iron skillet, and I've been cooking and baking with it ever since. Sometimes I add drained maraschino cherries to this banana skillet dessert and serve it with a ice cream. —Terri Merritts, Nashville, Tennessee
It's just not Christmas at our house until this festive cake appears. This is different from other red velvet cake recipes I’ve had; the icing is as light as snow. —Kathryn Davison, Charlotte, North Carolina
I first made French silk pie when I was in high school. Years later, I tinkered with the recipe until I was happy with it. Now it’s one of my husband's favorites. —Lisa Francis, Elba, Alabama
I have wonderful memories of eating bananas Foster in New Orleans, and as a dietitian, wanted to find a healthier version. I combined the best of two recipes and added my own tweaks to create this southern treat. —Lisa Varner, Charleston, South Carolina
Bread pudding fans just might hoard this yummy butterscotch version. Toppings like whipped cream and a butterscotch drizzle make this dessert absolutely irresistible. —Lisa Varner, El Paso, Texas
I didn’t see my son, Lance Corporal Eric Harris, for more than two years after he enlisted in the Marines after high school. And when I saw him arrive at the airport, I just grabbed hold of him and burst out crying. When we got home, the first thing he ate was two bowls of my easy banana pudding recipe. He’s a true southern boy! It’s a dessert, but you can have it for breakfast, lunch or dinner. —Stephanie Harris, Montpelier, Virginia
I just love this southern-style dessert, and so do dinner guests. With pecans, cherries and raisins in the filling and topping, this version reminds me of a fruitcake—only so much better! —Mabel Parvi, Ridgefield, Washington
Chock-full of berries and rhubarb, this pretty cobbler is the perfect finale for a dinner for two. Pecans in the topping and the delicious dessert sauce make it extra special. —Lily Julow, Lawrenceville, Georgia
Branch out from the usual pecan pie with a creamy-crunchy version that comes out of the oven golden brown. Big slices are even better with a dollop of whipped cream.—Kathy Harding, Richmond, Missouri
This is a simple recipe—and especially easy in a well-seasoned cast-iron skillet. The result is a deliciously light, airy cake. —Suzanne Coelman, Rabun Gap, Georgia
My state is well known for growing good peaches. This delicious recipe has been a family favorite for more than 50 years. —Marguerite Ethridge, Americus, Georgia
Impressive to look at but easy to make, this cake is a good old-fashioned "Sunday supper" dessert that melts in your mouth. —Marsha Lawson, Pflugerville, Texas
In the middle of summer, nothing hits the spot quite like this sublime Key lime dessert. Cold, creamy and tart, it looks like sunshine. —Melissa Millwood, Lyman, South Carolina
A dear friend from the South gave me the idea for this peachy cake. I add bourbon and top each slice with vanilla or cinnamon ice cream. —Trista Jefferson, Batavia, Ohio
Summer is peak season for Key limes—a must for this pie’s distinctive sweet-tart flavor. Unlike other Key lime pies, mine has a smooth marshmallow layer on top that makes it stand out as a crowd favorite. —Judy Castranova, New Bern, North Carolina
This is one of my favorite cakes. It’s moist and light yet so satisfying. I’ve been adapting it for years and now it’s almost guilt-free. —Pam Sjolund, Columbia, South Carolina
A refreshing, peachy filling and a buttery graham cracker crust are the perfect pair. I’ve found that this pie can be frozen up to three days. —Athena M. Russell, Florence, South Carolina
My daughter loves all things pink, so this recipe was just right for her birthday. Even my teenage son (not a fan of pink) ate his share, too. —Paulette Smith, Winston-Salem, North Carolina
Simple, southern and scrumptious, this pie will be a definite hit even with people who dislike grits. It has the perfect custardy texture.—Victoria Hudson, Pickens, South Carolina
When one of my daughters is asked to bring a dish to a church function, a birthday party or any special occasion, they ask me for this recipe. It is so easy to prepare because it starts with a cake mix. It doesn't need icing, so it is great for bake sales, too. —Brenda Melancon, McComb, Mississippi
My mother's family owned peach orchards in Missouri. I live in Tennessee, a top consumer of buttermilk. This summery ice cream combines my past and present. —Kim Higginbotham, Knoxville, Tennessee
When my fiance first made this chocolate bourbon pecan pie for me, I declared it to be the best pie ever! Creamy chocolate combines with crunchy nuts in a great, gooey filling. We can't get enough of this recipe inspired by Kentucky Derby bourbon chocolate pecan pie. —Tanya Taylor, Cary, North Carolina
People are always surprised when I tell them these chocolate chip bars come from the microwave. Chockfull of chocolate chips, the bars are especially good served with a big glass of cold milk. —Shirley A. Glaab, Hattiesburg, Mississippi
These peaches with a hint of grill flavor are sweet and juicy. We serve them in a waffle bowl with ice cream. That’s jackpot at our house. —Nancy Dentler, Greensboro, North Carolina
This southern favorite is one my family can never get enough of and there are never any leftovers. My grandmother, mother and aunts always made this recipe for family gatherings. Now I make it for everyone because it's so easy to prepare and everyone loves it! —Elizabeth Williston, Thibodaux, Louisiana
Everyone raves over this lovely lemon cake. It's divine with fresh raspberries and a scoop of vanilla ice cream. —Joan Hallford, North Richland Hills, Texas
This dump cake recipe is wonderful topped with vanilla ice cream or whipped cream. It works well with gluten-free and sugar-free cake mixes too. —Karin Gatewood, Dallas, Texas
This is one of those old-fashioned Southern desserts that makes everyone feel good. The easy-as-pie berry sauce gives it color and a tantalizing tang. —April Heaton, Branson, Missouri
I came up with this amaretto cake recipe because I was craving something that tasted like wedding cake. The texture is similar to pound cake, which is exactly what I wanted. Everyone who tastes it LOVES it. —Megan Dudash, Youngsville, North Carolina
My maternal grandmother preferred sewing and quilting to cooking and baking, but there were some things that she cooked and baked really well. She was the only person I knew who made snickerdoodles, simple but yummy cookies that I've always enjoyed. Since cheesecake is my very favorite dessert, I couldn't resist coming up with one that re-creates those flavors. I think of my grandmother each time I make it! Sometimes I'll drizzle the slices with maple syrup. —Lisa Varner, El Paso, Texas
When I first made the original recipe for this bourbon-splashed pie, I added some vanilla extract and eliminated the flour. We loved the result. —Paul Falduto, Efland, North Carolina
Creamy Pineapple Pie is a light and refreshing dessert that's quick to make and impressive to serve. This is one of our favorite ways to complete a summer meal. —Sharon Bickett, Chester, South Carolina
This treat is one of my husband's favorites. I've been making these bars for many years, and we still can't get enough. I never mind making this recipe—it's about as easy as baking can be! —Judy Taylor, Shreveport, Louisiana
My pecan praline recipe is special to me for I received it from my mother, who was an excellent cook! I also am a Texas Aggie Mom and I use pecans from a South Texas Aggie grower that our Aggie Mom's club has purchased from for many years. The quality is outstanding and far better than you will find in any grocery store. —Carol Jones, Blue Ridge, Texas
There is nothing I don't love about this pie! I adore the flavors, and I like that I can sneak some whole grains into the crust. It belongs on every holiday dessert buffet. —Mary Leverette, Columbia, South Carolina
